An actual person answers the phone at Carbone and tells you that they book tables 30 days out. The person is even affable. This is notable because Carbone, on the premises of an old Italian-American joint named Rocco's in Greenwich Village, is easily the hottest restaurant of the moment in New York and getting a reservation is only slightly less difficult than getting an audience with the new Pope, which says a lot more about a kind of feeding frenzy driven by two sectors: the food media that hyped Carbone's opening for months in advance, and those people who always need to be the first to say, "Yeah, I've been."

iPhones snap fuzzy photos tweeted on the spot. Bloggers boast, "u GOTTA have the meat-a-balls," and "veal parm is 50 freaking dollars but AWESOME!" And this is before the New York Times has even reviewed the place.

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Fonte: www.esquire.com